Creamy bean and lemon spaghetti
In a large pan of boiling water cook your spaghetti and use a food processor to blitz your cannelloni beans, garlic, stock and some lemon zest and juice. Add the green beans to your pasta water, when they're both cooked drain and return them to your pan. Stir through your spinach and a splash of cooking water, then coat with your sauce. Serve topped with leftover lemon zest and a few basil leaves.
10 mins to prepare and 10 mins to cook
Each serving contains
of the reference intake